402 FOOD VALUE OF MILK 



the above table it is readily observed that as the fat increases in 

 the milk the other solids increase likewise, though not in pro- 

 portion. Sugar is the most constant of all the substances and 

 fat the most variable. The last column in the table, indicated 

 as " starch value," shows the number of pounds of starch or 

 other similar pure carbohydrates which would be required to 

 equal in total heating or energy value 100 pounds of milk of 

 the grade indicated. Thus, we see that 14.03 pounds of starch 

 would be required to equal 100 pounds of 3 per cent milk in 

 food value, while 22.23 pounds of starch would be required as 

 the equivalent of 100 potmds of 6 per cent milk. It will be 

 observed further that milk naturally containing 1 per cent fat, 

 which amount is not at all unusual with Jersey cows, possesses 

 practically twice the food value of milk naturally containing 

 only 21/2 per cent fat, despite the fact that sugar, casein and 

 albumen remain as more nearly constant qualities. 



This question of relative food values of milks of varying fat 

 grade is best shown by figure 128. In this it is readily seen that 

 100 pounds or a quart of natural milk testing 5.5 per cent fat 

 contains nearly half again more food than one naturally yields 

 at 3.25 per cent fat content. 



From a study of this table and fignare it might naturally be 

 inferred that the milks which are naturally richer in fat possess 

 more food value and are worth actually more money per quart 

 This is true under ordinary conditions. If the milk is con- 

 sumed by adults or by children after they are eating ordinary 

 foodstuffs, the more solids it contains the more valuable it will 

 be, not in proportion to the fat content, but in proportion to 

 the starch value figure. This table also clearly shows the un- 

 reasonableness on the part of some consumers for a rich milk 

 at a poor milk price, for it must be remembered that cows do 

 not create milk or anything else, they merely transform the 

 feed materials which they eat from that of hay and grain into 

 the milk solids. More cow feed is required to produce a quart 

 of rich milk than a quart of poor milk. 



Most foods are firm to the touch and are sold by the pound, 

 while milk is watery and sold by the quart. The unit in the 



